Mini Banana Pudding Cheesecakes
A delightful twist on two classic desserts, these mini cheesecakes combine creamy cheesecake, sweet banana pudding, and a buttery graham cracker crust into adorable servings perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Providing a sweet, crunchy base
- 0.25 cups 1/4 cup granulated sugar Adding a touch of sweetness to the crust
- 0.5 cups 1/2 cup unsalted butter, melted For richness
For the cheesecake filling
- 16 oz 16 oz cream cheese, softened Ensuring a smooth and creamy cheesecake
- 0.5 cups 1/2 cup granulated sugar For the luscious cheesecake filling
- 2 large 2 large eggs Bringing the filling together
- 1 tsp 1 teaspoon vanilla extract Imparting a warm flavor
- 1 cup 1 cup sour cream For added creaminess
- 1 cup 1 cup banana pudding mix The star of the show
- 0.5 cups 1/2 cup milk To bring the pudding to life
- 2 whole 2 bananas, sliced For freshness and color
For garnish
- as needed Whipped cream for garnish To create a fluffy topping
- as needed Crushed vanilla wafers for garnish Adding an extra crunch
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Line a muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter, stirring until every piece is coated.
- Spoon about 1 tablespoon of this mixture into each muffin cup, pressing down firmly to create a solid base.
Making the Filling
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract and sour cream until well combined.
- In a separate bowl, whisk together the banana pudding mix and milk until thickened, about 2 minutes.
- Gently fold the pudding mixture into the cream cheese mixture until just combined.
Baking
- Spoon the cheesecake batter over the prepared graham cracker crusts in the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until set and lightly browned around the edges.
- Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Once cooled, top each cheesecake with sliced banana, a dollop of whipped cream, and sprinkle with crushed vanilla wafers.
Notes
For the best mini cheesecakes, ensure that your cream cheese is fully softened to prevent lumps. Consider adding a tablespoon of lemon juice for extra flavor. You can also vary the toppings with caramel or chocolate drizzle.